To begin making Murg Anardana Recipe, first take a mixing bowl and marinate chicken with half of the ginger garlic paste mentioned, half of the chilli powder and salt. Let the chicken pieces marinate with these spices for about half an hour.

Meanwhile, heat about 2 teaspoons oil in a kadai, add the chopped onions and saute till browned, on a medium high heat. Once the onions are browned, in a mixer grinder, grind it to a smooth paste. Keep aside.

Also grind the pomegranate kernels and extract the juice This is optional-you can keep the pulp in juice. Keep aside.

Once the chicken is marinated, take a large kadai and heat 1-1/2 tablespoons oil in it. Once the oil is hot, add all the marinated chicken pieces and saute for a few minutes till the chicken is a bit tender.

Meanwhile in another kadai, add the remaining oil, ghee, ginger garlic paste and saute till the raw smell of the ginger garlic paste goes away.

Once the raw smell disappears, add yogurt, tomato puree, browned onion paste, cumin powder, chilli powder, cashew nut paste, khus khus paste and garam masala. Let it cook till the curry come together and appears cooked.

Now add the chicken and some water, let it cook till 3/4 done check on the spices and adjust.

Add the pomegranate juice to the chicken in gravy and let it cook till completely done.

Switch off heat, stir in fresh cream and you can optionally sprinkle more garam masala while serving.

Serve Murg Anardana Recipe with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) or Pudina Lahsun Laccha Paratha and serve it with Dahi Ke Kebab (Yogurt/Curd Fritters - Non Fried) for a wholesome lunch.